Easy Homemade Dairy-Free Corn Dogs Recipe

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Easy homemade dairy-free corn dogs is a simple make-at-home, kid-friendly recipe for the nostalgic street food, but made without butter or milk.

Why make this?

Corn dogs are great anytime.

Want tosimple something different but can’t get out of the house? These are a fun, quick alternative to the rubbery, frozen stuff.

Plus, because there is zero milk or butter in the batter, they are a terrific meal for anyone dealing with lactose intolerance or dairy sensitivities or who is just avoiding dairy.

They make a great spur-of-the-moment weeknight dinner, and they’re perfect for picnics, get-togethers, watching the game, or feeding a crowd of kids.

They’re made with hot dogs and only six simple pantry items, so just dip them in your favorite condiment, grab a side of chips, and you’ll be all set.

A little about the corn dog

There seems to be a dispute about who invented the corndog. Was it Germans who immigrated to the US and lived in Texas? Was it a drive-in in Springfield, IL? Was it a concession vendor from Rockaway, OR?

Whatever the case may be, the hotdog is believed to have originated from the German frankfurter.

Some cooking info

What are the different oils used in cooking?

“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.

Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing but not for deep frying.

Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.

Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.

What does it mean when recipes say “to taste” about an ingredient?

When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).

The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.

Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.

Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.

What does it mean when a recipe says that an ingredient is “optional”?

If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (garnish), or even something like nuts or chocolate chips in baking.

What does “savory” mean?

“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.

Frequently Asked Questions (FAQs)

How do I make corn dog batter without milk or butter?

You can easily make a light batter by substituting dairy milk with water as in this recipe, which is the most cost-effective. However, you can also use almond milk,or oat milk.

Can I bake homemade corn dogs instead of frying them?

While frying gives you that classic nostaligic taste and shape, you can bake them in the oven or an air fryer by spraying the battered hot dogs lightly with oil and baking at 400°F until golden brown.

Note that they will not be the same shape because they will be laying down.

What kind of hot dogs work best for homemade corn dogs?

Standard beef, turkey, or chicken hot dogs work wonderfully. Kosher is the best with the highest quality. Make sure to pat them completely dry with a paper towel before dipping so the batter adheres evenly.

How do I keep the batter from falling off the hot dogs?

Patting the hot dogs dry and rolling them lightly in a little bit of flour or cornstarch before dipping them into the batter helps the wet batter grip securely.

What is needed to make homemade dairy-free corn dogs?

I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.

But these are all you need to have on hand to make this recipe even last-minute!

hotdogs
cornmeal
all-purpose flour
white granulated sugar
baking powder
salt
egg

Like hot dogs?

Try Franks and Beans or Franks in a Blanket!

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Yield: 4 servings of 2 hotdogs each

Easy Homemade Dairy-Free Corn Dogs Recipe

5.0 Stars (5 Reviews)

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Easy and delicious corn dogs, made at home without milk or butter.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 8 hotdogs
• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup white granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 egg
• 1 cup water

Instructions

1. Fill a pot with enough oil to place a hotdog in upright with ease and heat on medium (when a little batter dropped into the oil cooks, the batter will be ready for the hotdogs) *
2. While the oil is heating, whisk together cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
3. Add the egg and water and mix well until a smooth batter forms.
4. Pour batter into a tall cup. Fill about ¾ high.
5. First, lightly coat each hotdog with flour to help the batter stick to the hotdog.
6. Then, one at a time, shake off the excess flour and place the hotdog on a skewer.
7. Dip the hotdog in the cornmeal batter and coat thoroughly.
8. Let the excess batter drip off (too much batter will cause a fat corndog).
9. Then, when the oil is hot enough (as stated in step 1) slowly put the hotdog in oil.
10. Repeat with the next hotdog. Make sure not to crowd the pot.
11. Remove each hotdog when it becomes golden brown.

Notes

* Best to use a vertical pot.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 102mgSodium: 1358mgCarbohydrates: 63gFiber: 3gSugar: 14gProtein: 19g

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